Cheddar-and-bacon pasta
21
- Prep Time5 min
- Total Time5 min
- Makes4 servings
© Royalty-Free/Masterfile
Ingredients
1/2 450-g pkg penne, fusilli or rigatoni pasta, about 3 cups
6 slices bacon
796-mL can plum tomatoes
2 cups grated old cheddar
3 green onions, thinly sliced
1 tsp freshly ground black pepper
Instructions
Bring a large saucepan of water to a boil. Then add pasta and cook according to package directions, from 8 to 10 minutes. Meanwhile, cut bacon into bite-size pieces. Heat a large, wide frying pan, preferably non-stick, over medium heat. Add bacon. Stir often until bacon is browned and crispy, from 4 to 5 minutes. Drain fat from pan, if you wish. Then stir in drained tomatoes. Using a wooden spoon, break up tomatoes and cook until hot and bubbly, about 2 minutes.
Drain pasta well, then add to bubbling sauce in pan. Sprinkle in cheese, onions and pepper. Turn off heat but leave pan on stove. Stir pasta until cheese is almost melted and pasta is evenly coated with sauce, about 1 minute. Spoon into bowls. Sprinkle with additional grated cheese, if you like. Serve immediately with a leafy green salad and a few tomato slices.
Nutrition (per serving)
Calories 542, Protein 25.9g, Carbohydrates 49.7g, Fat 26.7g, Fibre 3.7g, Sodium 850mg.
You've told us that a block of cheese and a package of bacon are staples in your kitchen pantry. Keep this easy toss in mind when you can't think of what to make for dinner. It's fast, simple, comforting and satisfying.
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